HANDLING FRESH FISH 



285 



tainer constructed of metal screens. The fish are tumbled in sprays of 

 water and then pass to the fillet line. A manual filleting line usually con- 

 sists of endless belt conveyors which bring the fish to individual filleters 

 along each side and transfer the fillets to the end of the line at the washer 

 or briner. Waste and trimmings are usually placed on the return belt of 

 the incoming line and transferred to an outside disposal conveyor. After 

 removal of the fillet, the skin may or may not be removed depending on 

 whether a skinning machine is used or whether the skin is left on, as is 

 common, for example, with Pacific ocean perch. The fillets of lean fish 



Figure 22.4. Filleting room of a Pacific Coast processing plant. The filleting line is at 

 the right and the packing line at the left. (Whiz-Eardley Fisheries Co.) 



such as cod and haddock may be dipped in a dilute salt solution, espe- 

 cially in New England processing plants, to enhance flavor and control 

 excess drip of the frozen and defrosted fish. Inspection of the fillets usually 

 includes an examination on a glass plate illuminated from below so that 

 both surface and internal defects or parasites may be detected and re- 

 moved if objectionable. 



Dressed fish, such as salmon and halibut, are shipped to wholesale 

 markets in large volume. Whereas shipments within a few hundred miles 

 provide no problem, the fish must be most carefully re-iced and boxed for 

 refrigerated truck or rail shipment when greater distances are involved. 

 Large shipments of fresh dressed fish are made daily from the large ports 

 of both the Atlantic and the Pacific to the large inland markets. Strapped 



